Ginger Shrimp and
ermicelli Salad
recipe, page 102
tropical
fruit salsa
Yes you can have fruit in salsa, especially when you
flavor it with ginger and pair it with fresh seafood.
In a medium bowl, combine 1 tablespoon snipped
fresh mint, 2 teaspoons seasoned rice vinegar,
2 teaspoons lime juice, 1⁄
2 to 1 teaspoon grated fresh
ginger, and
1⁄
8 teaspoon crushed red pepper, if
desired. Add
1⁄
2 cup chopped fresh pineapple;
11⁄
2 cup chopped mango or peach; 2 kiwifruits, peeled,
quartered lengthwise, and sliced; and one 5-ounce
container or half an 11-ounce can mandarin orange
sections; toss gently to coat. Makes 2 cups.
Per
1⁄4-cup serving: 31 cal., 0 g fat (0 g sat. fat), 0 mg chol., 14 mg sodium,
8 g carbo., 1 g fiber, 0 g pro. Exchanges: 0.5 fruit. Carb choices: 0.5.
Continued on page 100
10 easy salsa moves ( )
Our salsas taste great as dippers or in
our summery recipes, but use them in
these quick fix-ups, too.
1. Stir salsa into cooked rice.
2. Spoon salsa onto fish tacos.
3. Swirl tomato salsa into melted
process cheese for a dip.
4. Top pasta with warm tomato salsa.
5. Spoon salsa over avocado wedges
for a salad.
6. Serve salsa with meat loaf or grilled
meats.
7. Substitute salsa for ketchup on
burgers.
8. Use salsa in a marinade. The
tomatoes help tenderize the meat.
9. Mix salsa into ranch-style dressing
for taco salad.
10. Top cornmeal waffles or corn bread
with salsa.
Ancho and Lime Seared Scallops
recipe, page 102
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